Description
With its secular experience, Malandrone 1477 produces the best Parmigiano Reggiano in terms of quality and flavor.
Its Parmigiano Reggiano is produced exclusively with milk from selected Frisona cows fed with top-quality fodder and raised in the mountains of the Appennino Emiliano.
Malandrone 1477 can offer Parmigiano Reggiano for every taste and need, you can choose from a wide range of seasonings, starting from 26 months up to 120 months (10 years!).
Each seasoning has its own and unic flavor making the Parmigiano Reggiano perfect for every meal and giving your dishes the Chef touch you are looking for.
About the producer: Malandrone 1477
With its secular experience, Malandrone 1477 produces the best Parmigiano Reggiano in terms of quality and flavor.
Its Parmigiano Reggiano is produced exclusively with milk from selected Frisona cows fed with top-quality fodder and raised in the mountains of the Appennino Emiliano.
Malandrone 1477 offers parmigiano reggiano for sale for every taste and need, you can choose from a wide range of seasonings, starting from 26 months up to 120 months (10 years!).
Each seasoning has its unique flavor making the Parmigiano Reggiano perfect for every meal and giving your dishes the Chef touch you are looking for.
The Territory
Our production is situated 700m over the sea level, in the rural area of Frignano’s mountain (province of Modena).
The characteristic climate, altitude, and temperature of this place maximize the flavors of our Parmigiano Reggiano and buy Parmigiano Reggiano
The Milk
The wellness of our cows
The milk is exclusively produced by cows born and raised on our farm.
About 150 Holstein Frisian cows produce the milk used for daily cheese production.
The cattle are reared in open housing or in the pasture area where they rest in a calm and peaceful environment.
Thanks to the attention we pay to the animal’s wellness, most of our cows are still an active part of the production after 10 years.
All the forages used to feed our cows are harvested within a range of 6 km from our farm.
The cheesemaking
Everything for the aroma
The key features to have an excellent product are the following:
- During the process the milk is not cooled down.
- Often many dairies use an unbalanced fat-to-casein ratio (more fat than needed) to have more product rather than a complex variety of flavors.
- A low level of rennet and whey.
- A slow process is crucial to have the correct curd, full of flavors that will rise during aging.
The Aging
The pleasure of waiting
The temperature of the warehouse (13 °C – 15°C during winter and 16°C – 18°C during summer) promotes the natural active fermentation of the cheese that is necessary to enhance its aroma.
The Aroma
Variety of flavors
To have a tasteful product and a large variety of flavors, our cheese is commercialized from a minimum of 24-26 up to over 144 months of aging.
26 Months
Flavors: Milk, fresh butter, hints of grass.
36 Months
Flavors: Milk, alpine butter, hay.
48 Months
Flavors: melted butter, hay, dried fruit (almond).
60 Months
Flavors: melted butter, hay, dried fruit (walnut).
72 Months
Flavors: melted butter, dried mushroom, dried fruit.
84 Months
Flavors: dried fruit, hints of spices.
96 Months
Flavors: dried fruit, spices (nutmeg), delicate taste of meat broth.
120 Months
Flavors: spices, delicate taste of meat broth, cocoa, toasted aroma.
All the agings present a redolent, soluble, never spicy (never hot), and delicate flavor that satisfies your palate.
Michelle –
The Parmigiano Reggiano I bought from you is delicious.